Tuna Poke Tacos

• ½ cup mayonnaise
• 2 tablespoons sweet Thai chili sauce
• 1 tablespoon Sriracha sauce
• 1 teaspoon rice vinegar

• 8 oz. ahi tuna, cut into bite-sized cubes
• 2 tablespoons soy sauce or tamari sauce
• ½ teaspoon rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon red pepper flakes, crushed

• ½ cup thinly sliced red or purple cabbage
• 1 large carrot, shredded coarsely
• ½ cup steamed edamame
• ½ ripe avocado, sliced thinly
• 2-3 green onions, sliced into thin strips
• Flour or corn tortillas

At any point during the cooking process or up to 2 days prior to making this dish, mix all of the Bang Bang Sauce ingredients together. Store in the refrigerator until ready to assemble the tacos.

At least a half hour before serving and up to 4 hours prior, mix the cubed tuna with the rest of the poke ingredients. Stir well to combine and thoroughly coat the fish. Refrigerate until ready to assemble the tacos.

To assemble the tacos, arrange the tuna poke and the vegetables in the flour tortillas. Drizzle generously with the Bang Bang Sauce and enjoy immediately.

• Yields: 4-6 servings
• Preparation Time: 20 minutes plus desired chilling time